Steak with Mushroom and Red Wine Sauce
This steak with mushroom red wine sauce recipe is great for a special occasion and so easy to make! The flank steak cooks perfectly with earthy mushrooms and is really delicious!
The great thing about this recipe is you can literally throw everything into the pan and the result is a decadent sauce that tastes like it came out of a restaurant. I made this recipe with my boyfriend over the weekend and it felt like such a treat. This Steak with Mushroom and Red Wine Sauce recipe is not for an average night, it is a treat! Since the recipe has butter and wine it’s great to make this on a special occasion.
I tried to cut down the butter to the least amount possible as well as the wine. But 1 cup of wine won’t hurt! If I were to make this again I would love to get a really fresh assortment of mushrooms from a local farmers market, but for this recipe we just used button mushrooms sliced thin.
For an extra special treat serve this steak with Hasselback Potatoes. If you are wondering how to make a hasselback potato which is like a cross between a baked potato and a french fry check out my previous post here. If I were to make this again I think I would serve it with cauliflower mash or cauliflower rice, something that would soak up the yummy sauce that the pan and the wine creates.
You can also use pretty much use any cut of steak for this recipe just make sure you change the cooking time accordingly. I used a flank steak because it was cheaper in the super market, however, the recipe calls for hanger. I think skirt steak or filet mignon would be great as well! Use what you have available.
Here’s what you need:
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion chopped small
- 8-12 ounces of mushrooms (button or assorted) sliced thin
- 3 tablespoons of butter unsalted
- 1 1/2 pound flank steak (let steak come to room temperature for about 1/2 hour)
- 1 sprig rosemary
- 1 cup dry red wine
- 3/4 cup low-sodium chicken stock
- 2 tablespoons fresh chopped parsley
What to do:
- Heat a medium skillet with 2 tablespoons of oil over medium-high heat. Add mushrooms and onion; cook, stirring occasionally until soft and golden. Season with salt and pepper and transfer to a bowl on the side.
- Keep pan hot and melt 1 tablespoon of butter with 1 tablespoon of oil in the same skillet over medium heat. Season steak with salt and pepper liberally. Cook about 3-4 minutes per side depending on thickness of steak with rosemary. Remove from pan on to a cutting board and let rest with tin foil tent while you make the sauce.
*Don’t worry about the pan looking burned and brown once you put the wine all the bits lift from the pan and create a yummy sauce.
- Pour off extra fat if necessary. Keep pan on heat and add wine; cook stirring up bits on the pan until the wine reduces to 3/4 cup about 3 minutes. Stir in stock and bring to a boil. Let simmer until reduces to about 1/2 a cup about 5 minutes. Whisk in 2 tablespoons of butter. Stir in mushrooms and fresh chopped parsley
Thinly slice steak on cutting board against the grain. If desired bring meat back to pan to cover in sauce or put steak in a serving dish and pour mushroom sauce directly over steak.
Enjoy with cauliflower mash or cauliflower rice and a nice green vegetable.
When I made this recipe I had a hasselback potato and steamed spinach!